This was way too sweet. I see that most cranberry sauce recipes use this ratio so maybe it's just us, or maybe the berries weren't art enough, but neither my husband nor I could eat it. The flavors were very good but I would have cut the sugar in half. It went in the trash and we didn't have cranberry sauce for Thanksgiving. :(

Good basic recipe if you leave out the salt; in fact it's pretty much what is usually printed on the cranberry bag. It seems to me it doesn't set as well as it did years ago, perhaps because most of the cranberries nowadays are picked unripe- I usually add some gelatin nowadays (1 tsp. for this amount of sauce).

I've just made this, with slight alterations, as bad weather would not force me to venture out just to get orange zest. Excellent, just the same, even with lemon zest instead of orange (tidbits, really - from one small specimen I had on hand). I did replace some of the sugar with dark brown, the rest being turbinado - less of it then 1c (more like 3/5c) with a dash of maple syrup and another of sherry, as that's what I had and what seemed right. A bit of cinnamon, a tiny dash of nutmeg and cloves and that's all. Simply excellent.

I've made very many great cranberry sauce recipes over the years but this year I was helping my daughter make her first Thanksgiving feast in her Brooklyn apt. so wanted something simple without a lot of fussy extra ingred. This one was a great find. I think we had the smallest amount leftover ever!! The only change I made was to stir in juice from half an orange after cooking and cooling a bit. Definitely going in the keeper file.

This is a fantastic no fail cranberry sauce recipe. Super versatile. I typically replace 1/2 of the water with orange juice, add a cinnamon stick and a splash of red wine. Turns out delicious every time.

What a great recipe! I have always made cranberry sauce and given it to neighbors for the holidays because none of them make their own. I can't wait to give it this year because this recipe is wonderful!!I didn't have Kosher salt so I had to use regular, just cut the amount in half. Now I'm going to try the one that uses vodka and Grand Marnier, sounds good too.

I was pleasently surprised at how simple and good this sauce is. We are having company for Thanksgiving, and I just couldn't bring myself to serve the canned sauce as was traditional in our family. I followed the recipe exactly. This was easy to make and turned out delicious! So much more appitizing than an ALPO style red log on a plate.

Every year I look at all the interesting recipes for cranberry sauce and I have tried a few but I always find myself wanting this one. I have made it for about 10 years. When Thanksgiving is over I can stuff it into little pie shells or serve the left overs with salmon, I can make it into a salad dressing......I just love it's versatility. I also love that it lets cranberry be the star. That tart juicy irresistible berry flavor.